Roasted Salsa Verde

A staple in Mexican cuisine.

Part of our series on Other

Roasted Salsa Verde


3 cups


  • 1.5 pounds fresh tomatillos

  • 2 Serrano chilies [add more chilies for more heat]

  • 3 unpeeled garlic cloves

  • 1/2 cup fresh cilantro

  • 1 large onion, chopped

  • 2 teaspoons salt


  1. Preheat broiler

  2. Remove husks and rinse tomatillos under warm water.

  3. Broil chilies, garlic, and fresh tomatillos 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.

  4. Peel garlic and pull off tops of chilies.

  5. Let cool until room temperature, since blending hot items can be dangerous

  6. Purée all ingredients in a blender.

  7. Can be used as a dip for chips, but is best served over chicken enchiladas (see below for another yummy variation)


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